Why You’ll Love This Low Carb Pancakes Recipe
If you’re looking for a delicious breakfast that won’t derail your low-carb diet, you’ll love this low carb pancakes recipe.
I’m always on the hunt for meals that satisfy my cravings without the guilt, and these pancakes hit the spot. They’re fluffy, easy to make, and perfect for meal prep.
Plus, I can indulge in a stack without worrying about my carb intake. You can customize them with your favorite toppings, too!
Whether it’s fresh berries or a drizzle of sugar-free syrup, I guarantee you’ll want to make these pancakes a regular part of your breakfast rotation.
Ingredients of Low Carb Pancakes
When it comes to whipping up a breakfast that feels indulgent but keeps you on track with your low-carb goals, these low carb pancakes are a total game-changer. They’re not just a healthier version of the classic; they’re fluffy, satisfying, and you can make them in a jiffy. I mean, who doesn’t want to start their day with a delicious stack of pancakes?
Even better, you can customize them with all sorts of toppings like fresh berries or a splash of sugar-free syrup. Trust me, once you try these, you’ll want to keep the ingredients on hand at all times.
Here’s what you’ll need to make these yummy low carb pancakes:
- 1 cup soy flour
- 1/4 cup wheat flour
- 4 teaspoons baking powder
- 2 tablespoons Splenda sugar substitute
- 1/4 teaspoon salt
- 3 eggs
- 1 1/2 cups half-and-half
- 3 tablespoons canola oil
- 1/2 teaspoon vanilla extract
Now, let’s chat about the ingredients for a moment. If you’re like me, you might’ve a few questions about soy flour and what it even is. It’s just ground soybeans, and it’s a great low-carb alternative to regular flour. Plus, it packs a protein punch.
The wheat flour in this recipe adds a bit of texture, but you could easily swap it out for almond flour if you want to keep it totally gluten-free. Just remember to adjust the quantities a bit, as almond flour can behave differently in recipes, kind of like that friend who shows up uninvited to your party.
And hey, Splenda is a sugar substitute that helps keep the carbs down, but if you prefer another sweetener, feel free to use what you love. Cooking is all about making it work for you, right?
How to Make Low Carb Pancakes
Making low carb pancakes is so simple, you might even surprise yourself with how easy it’s to whip them up.
First things first, grab a large bowl and start by beating together 3 eggs, 3 tablespoons of canola oil, 1/2 teaspoon of vanilla extract, and 1 1/2 cups of half-and-half. You want to whisk these ingredients together until they’re well combined and a bit frothy. It’s almost like you’re trying to impress someone with your egg-beating skills—go ahead, channel your inner chef.
Once your wet ingredients are looking good, it’s time to sift in the dry ones. Measure out 1 cup of soy flour, 1/4 cup of wheat flour, 4 teaspoons of baking powder, 2 tablespoons of Splenda, and 1/4 teaspoon of salt. Sifting helps to make sure everything mixes together smoothly, so don’t skip this step unless you want your pancakes to have unexpected lumps.
Give everything a good mix until the batter is nice and smooth. Seriously, don’t worry about over-mixing; if anything, it just adds to the fluffiness.
Now, let’s get cooking. Preheat a large frying pan over medium to medium-high heat and spray it generously with canola cooking spray. This isn’t the time to be stingy—nobody wants their pancake to stick.
Once the pan is hot, spoon a generous tablespoon of batter into the pan, making sure your pancakes aren’t too close together (they need their space, after all). You’ll want to wait until bubbles form on the top of each pancake before flipping them, which should take about 2 minutes.
After flipping, cook for another 2 minutes on the other side until they’re golden brown. And just like that, you’ve got yourself a delicious stack of low carb pancakes. If only making breakfast was always this easy, right?
Low Carb Pancakes Substitutions & Variations
While I love the classic low carb pancake recipe, experimenting with substitutions and variations can elevate your breakfast game even further.
For a nut-free option, I often swap soy flour for coconut flour; just remember to adjust the liquid. If I want a protein boost, I mix in some whey protein powder.
For added flavor, I love tossing in cinnamon or nutmeg. You can even throw in a handful of berries or chopped nuts for texture.
If you’re feeling adventurous, try adding a splash of almond extract instead of vanilla. The possibilities are endless, and it keeps breakfast exciting!
Additional Tips & Notes
To guarantee your low carb pancakes turn out perfectly every time, I recommend a few simple tips.
First, let your batter rest for about 5 minutes; this helps the texture. Preheat your pan thoroughly to avoid sticking, and don’t skip the cooking spray.
If you want fluffier pancakes, you can separate the egg whites and beat them until stiff before gently folding them into the batter.
Keep your pancakes warm in a low oven while you cook the rest.
Finally, feel free to experiment with toppings like fresh berries or sugar-free syrup for added flavor without the carbs. Enjoy!